大獭蛤软体部营养成分的分析与评价  

Analysis and Evaluation of Nutritive Composition in Edible Part of Lutraria maxima

作　　者：潘英[1] 秦小明[2] 潘红平[1] 

机构地区：[1]广西大学动物科学技术学院,广西南宁530004 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广东海洋大学学报》2007年第3期78-81,共4页Journal of Guangdong Ocean University

基　　金：广西科学基金项目(桂科青0640007);广西大学博士科研启动基金资助

摘　　要：对大獭蛤(Lutraria maxima)软体部进行营养成分分析,并对其营养价值进行综合评定。结果表明,大獭蛤软体部粗蛋白含量为81.20%,干物质中水解氨基酸总量为83.50%,其中必需氨基酸为30.22%,占氨基酸总量的36.19%;氨基酸中6种呈味氨基酸含量丰富,占氨基酸总量的53.81%;大獭蛤软体部第一限制氨基酸为亮氨酸;矿物质含量丰富。可见,大獭蛤软体部营养价值高,呈味特性良好。The nutritive composition in the edible part of Lutraria maxima was analyzed and synthetically evaluated. The results showed that the content of crude protein was 81.20%. On the basis of dry matter of edible part, the amount of hydrolytic amino acids was 83.50%, in which the content of essential amino acids was 30.22%, making up of 36.19% of total amino acids. The amino acids were rich in 6 taste amino acids, making up of 53.81% of total amino acids and the first limited amino acid was Leu. There was a high content of minerals. Therefore, the edible part of Lutraria maxima has high nutritive value and good flavor character.

关 键 词：大獭蛤 软体部 营养成分 氨基酸 营养价值 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]